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eBook: Mastering food quality: Innovative analytical solutions for optimised laboratory operations
Are you looking for advanced methods for food testing to ensure safety, quality and efficiency in your lab operations?
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Parental eating behaviours strongly influence children’s dietary patterns
New research has found that parents can help to shape healthy eating behaviour in their children by how they themselves eat.
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Current food safety practices may be insufficient to protect consumers from pesticide ingestion
New research has found that washing alone could be insufficient to prevent pesticide ingestion from produce and that peeling would be required to remove potential contamination.
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Decoding demand: How AI can kick start product development
For New Food, the Almond Board of California's Harbinder Maan discusses how ABC has partnered with BOSH! and Tastewise to utilise AI to analyse consumer trends, empowering food manufacturers to innovate with almond-based products that align with rapidly changing market demands.
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Will food security go nuclear?
Following a recent trip to South East Asia, Professor Chris Elliott considers the role that nuclear science and technology can play in tackling food insecurity across the region, and shares his insight into current research and future opportunities in this space.
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Researchers utilising AI to support consumers in US food deserts
University researchers across the US are working to develop a new AI-powered tool that will help businesses operating in food deserts to give more nutritious choices to consumers.
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Morrisons becomes first UK retailer to increase freezer temperatures
As part of efforts to cut carbon emissions, Morrisons has signed the Move to -15°C Coalition’s letter of intent and taken the first steps of progress.
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German consumers open to animal-free cheese alternatives
A new University of Göttingen study has found that consumers in Germany are open to precision fermentation cheese, on the basis that they are informed about the benefits and high quality of the product.
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Many US consumers unsure of how to heat food to prevent illness
A new survey has found that many US consumers do not know the correct temperatures to heat food to in order to kill viruses, and are unaware of the risks of drinking unpasteurised milk.
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New breakthrough sees Nestlé cut fat in milk powder by 60%
Nestlé R&D teams have identified a method to reduce the fat present in milk powder by up to 60%, without compromising on quality, taste and texture.
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New study explores potential for climate-smart coffee
In the face of decreasing Arabica production due to the impact of climate change, researchers are exploring potential alternative coffee cultivars that thrive in other climates.
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Digital ordering platforms drive unhealthy choices and higher spending, says new research
The study found that digital ordering platforms such as touchscreen kiosks, tabletop tablets and app-based delivery services significantly influence consumer behaviour.
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New study finds PFAS increasingly being added to US pesticide products
A comprehensive review has found that 14 percent of all US pesticide active ingredients are PFAS - known as 'forever chemicals'.
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Forests alleviate hunger and boost sustainability, study finds
New research has found that forests have the potential to reduce levels of food insecurity in low- and middle-income countries.
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Ultra-processed foods responsible for majority of UK adolescents’ calorie intake
New research from Cambridge and Bristol has found that roughly two-thirds of UK adolescents' daily calorie intake comes from ultra-processed foods.
